Changing Food

Changing Food aims to improve the quality of food in Copenhagen's public kitchens by integrating sustainable practices and increasing the use of organic ingredients. Launched in December 2019, the initiative focuses on assessing and improving food practices in public kitchens, with an emphasis on sustainability and chef training. The process begins with an assessment of the kitchens, including an analysis of food procurement and waste, followed by the development of new programs to improve food preparation. Training sessions are also offered to teach chefs how to cook with local and seasonal ingredients. The initiative aims to empower kitchen staff by providing them with knowledge about food sourcing, which can increase their motivation and professional pride. Changing Food also aims to expand its model to other European countries, building on the positive results of pilot projects, such as one carried out in Berlin. The initiative underlines the importance of a holistic approach to food sustainability, taking into account both the environmental and social impact of food production.